- 1 pound mini potatoes, scrubbed and cut in half
- 1 tablespoon Becel® Buttery Taste margarine, melted
- 1 tablespoon lemon juice
- 1 teaspoon lemon rind, grated
- 2 tablespoons fresh chives, parsley, basil or green onions, finely chopped
- Preheat oven to 425 degrees F (220 degrees C). Place potatoes in a medium saucepan. Add cold water, cover and bring to a boil. Reduce heat and simmer until barely fork tender, about 3 minutes. Potatoes should still be quite hard, or they will go mushy when you roast them.
- Meanwhile, in a small bowl whisk margarine with lemon juice. As soon as potatoes are cooked, drain very well. Turn potatoes into a baking dish just large enough to hold them. Toss with lemon juice mixture. Bake in preheated oven, stirring occasionally until golden and cooked through, about 20 minutes.
- Sprinkle with lemon peel, herbs or green onions. Add salt and pepper if using.